Sean’s Poached Langoustine Cocktail

Langoustine / Prawns

Serves: 2

Ingredients:

• 500g langoustine or Dublin Bay prawns
• 1.5 heads Little Gem lettuce, leaves washed & separated
• 1 tbsp French dressing
• 1 tbsp mustard cress
• Pinch of cayenne pepper
• 1 lemon

Method:

Bring a large pot of salted water to the boil (it should taste like the sea). Add the langoustine or prawns and bring back to the boil.

Langoustine take 3–4 minutes, while Dublin Bay prawns take 2–3 minutes depending on size. They are ready when they turn pink. Peel and de-shell.

Cocktail Sauce

Ingredients:

• 150ml mayonnaise
• 2 dashes Tabasco sauce
• ½ tsp Worcestershire sauce
• 25ml brandy
• Dash of tomato ketchup
• Salt & black pepper
• ½ tsp Dijon mustard
• ½ lemon

Method:

Mix all ingredients together until smooth and creamy.

To serve:

Toss the Little Gem leaves with French dressing. Layer into cocktail glasses. Add the langoustine or prawns on top and spoon over the cocktail sauce. Finish with mustard cress, a pinch of cayenne pepper, and serve with a lemon wedge and Guinness bread.